A Different Dip

When we lived in Park Slope, invitations to pot luck parties were always accom-panied by: "please bring something other than hummous!" People often commented on gatherings at the Prospect Park bandshell by saying: "I wonder how many pounds of hummous are in this park tonite?" Have you experienced this? Just too much hummous in your life? If you have, I have a remedy for you.

Muhammara.

It's a roasted red pepper, toasted walnut, pomegranate, and garlic dip. And you will love it.

I first tried it at one of my favorite Brooklyn restaurants, Tanoreen. (Rawia Bishara, the owner and chef at Tanoreen, actually has a new cookbook coming out on Feb. 8th. Can't wait to see if she has a recipe for this dish). There are a bunch of different recipes, but you can't trust any that don't have enough garlic or pomegranate molasses--an ingredient that may be hard to find, but is absolutely essential and makes the dish. I've often wondered if you can make a substitute by creating a simple syrup with pomegranate juice, but I haven't tried it yet. This is one I adapted from an Epicurious recipe.

Muhammara

7-ounce jar roasted red peppers, drained

2/3 cup bread crumbs

1/3 cup walnuts, toasted lightly and chopped fine

4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

1 tablespoon fresh lemon or lime juice, or to taste

2 teaspoons pomegranate molasses (or more)

1 teaspoon ground cumin

1/2 teaspoon dried hot red pepper flakes

3/4 cup extra-virgin olive oil

Serve with warm toasted pita triangles and vegetables.